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Call for aid- Hurricane Laura wreaked havoc in the western half of Louisiana, and I don't think people realize how bad it is. The storm went ashore slightly further east than anticipated, thus sparing Lake Charles the 20 foot storm surge that was feared. So it's been reported that they "dodged a bullet" and national attention has moved on. Thank goodness the region didn't flood, but it did experience 150 miles per hour winds, and tornadoes for hours. They are without power and will be for weeks; as many as 85% of the homes in the area sustained damage and many are uninhabitable right now. The damage stretches the entire length of the state

I am working with a group of volunteers to procure water, food, and shelter for victims--we are all unpaid volunteers, but we need money to pay to transfer donated items, to pay cash for items we have procured at wholesale cost, etc.; so far this week, 3 18-wheelers full of bottled water! If you have any donations you can send my way, please email me and I'll coordinate with you to get money to our efforts. You'd be surprised at how far we can stretch a dollar! Or, make a donation to the Community Foundation of Southwest Louisiana, a Louisiana-based Second Harvest Food Bank- they're working overtime to crank out meals- or the Louisiana Hospitality Foundation, another organization I've worked with for years that is feeding a lot of people right now.

And for those of you asking about the feral cat I mentioned a few weeks ago, her name is Ginger! She still creeps inside the back door on hot days, but now sprawls on the doormat. Maybe this will be the winter she moves inside.

Enjoy the recipes below, and, as always, let me know what's on your mind. Have a great Labor Day weekend, wear your mask, wash your hands, and don't touch your face!

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

June 2020

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Cocktail Crab Cakes

This recipe is great as is, but the stuffing mixture can also be used to stuff shrimp, chicken breasts, or atop a nice fillet of fish. Or, form into crab cakes, bake as directed, and serve with a poached egg on top with hollandaise for brunch!

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Caribbean Grilled Shrimp Pinchos

Chef Tory McPhail of Commander's Palace fame prepared this recipe on a cooking demonstration stage I produced years ago. The shrimp need to marinate for an hour or so, but everything else comes together quickly. The fun part? Aside from the eating, of course... you get to set them on fire to finish them up. Astonish your guests!

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Chimichurri Three Ways

I love to grill, and these three sauces are in regular rotation in my house. They are great when used to sauce grilled steaks, chicken, fish, and shrimp; as a topping if you fold any of the above folded into a taco, and they good as a base for a salad dressing. Freeze any leftovers in ice cube trays then transfer to airtight containers; stir them into soups this winter for a bright burst of flavor.

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Grilled Shrimp over Corn Maque Choux

This easy recipe is full of the flavors of summer. Garnish with any of the chimichurris linked above!

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